Sunday, January 03, 2010

Mexican Wedding Cookies/Russian Tea Cakes

Probably not the most healthy dessert thanks to all that butter, but they are delicious!

Mexican Wedding Cookies/Russian Tea Cakes

- 1/2 cup softened butter
- 1/4 cup confectioner's sugar
- dash of salt
- vanilla extract
- 1/2 cup pecans/walnuts/hazelnuts lightly toasted, ground
- 1 cup AP flour
- confectioner's sugar for rolling

  1. Cream together the butter, sugar, salt, and vanilla extract.
  2. Lightly toast the nuts, the grind them in a food processor. Add the nut flour, then AP flour, until well mixed.
  3. Mold into shape of choice.
  4. Bake 15 minutes at 350 degrees F or until lightly browned.
  5. Let cool on wire rack; roll cooled cookies in confectioner's sugar before serving.


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